Super Fluffy Cinnamon Rolls

I have always loved a good, fluffy cinnamon roll on a slow, weekend morning. Who doesn't? This classic baked good has over a thousand different variations on the internet, but this one is has become by far my favorite.

What makes this cinnamon roll recipe different than the rest?

The main difference in this cinnamon roll recipe is the flour I use. I use 00 flour from King Arthur’s Baking CO. I love this flour for pizza dough and I figured, why not try it for cinnamon rolls? And I am SO glad I did!

What You Will Need For The Cinnamon Rolls

You will need all the usual ingredients for cinnamon rolls.

Unsalted Butter: You will need 2 sticks, one melted and one softened.

Flour: 00 flour is the only flour you will need in this recipe.

Dry Active Yeast: You can use instant yeast as well if that is all you have.

Cinnamon: A good quality cinnamon makes all the difference. You can even add a little nutmeg too if you’d like!

Brown Sugar: You will need brown sugar for your cinnamon roll filling as well as a little reserved for sprinkling on the top before baking.

Milk: Use Whole milk if you can, but most milks (alternative DF milk will work ok too).

Granulated Sugar: This will go into your yeast mixture so the yeast can get all full and bubbly.

Eggs: Make sure your 2 eggs are at room temp before using.

Ingredients For the Dough

3 cups 00 flour

3 tsp dry active yeast

1/4 cup granulated sugar

1 cup warm milk

2 eggs room temp

1 stick melted unsalted butter

Ingredients for Filling

2 cups brown sugar

1 tablespoon cinnamon

1 stick softened butter

Ingredients for Icing

1 and 1/2 cups powdered sugar

1 tsp vanilla extract

3 tablespoons milk or water

Directions

1. Pre-heat your oven to 350 degrees and line a 9x9 baking pan with parchment paper.

2. In a glass measuring cup, warm up 1 cup milk for 30 seconds in your microwave.

3. Add in 3 tsp dry active yeast and your 1/4 cup granulated sugar. Allow to sit for 5 minutes.

4. After your yeast has say for 5 minutes, add in your 1 stick of melted butter and 2 eggs. Whisk gently to combine.

5. Pour your wet mixture into a stand mixer with a hook attachment. Set on low as you slowly add in 1 cup of flour at a time, scaping down the sides making sure the flour is entirely incorporated.

6. Allow the dough to knead on medium/low speed for 7-10 minutes.

7. Set the dough on a lightly floured surface and shape into a mostly round ball. Place back into your bowl, lightly coat with a teaspoon of olive oil before doing so.

8. Cover with plastic wrap or a towel and set aside to rise for 2.5-3 hours.

9. Once your dough is nice and risen, punch down and place onto a floured work surface. Roll out into an 8x12 rectangle, it doesn’t need to be perfect.

10. Spread your stick of softened butter on your dough as evenly as you can before sprinkling on your brown sugar and cinnamon. I like to mix my brown sugar and cinnamon in a bowl before layering it on my dough for the ultimate cinnamon/brown sugar balance.

11. Roll your dough AWAY from you. Make sure to tuck in the middle and the ends so that you keep the roll as tight as possible.

12. Cut your dough log in half, then fourths, then once again so you have 12 pieces. They might be a little different in size but that is ok! They will be delicious.

13. Place the cinnamon rolls in your baking dish and sprinkle a little bit more brown sugar on top of each one for added crunch and sweetness.

14. Bake for 35 minutes before taking out and allowing to cool for 10 minutes before frosting with your icing. Enjoy!